For example, if you used five cups of water and one
quarter cup of vinegar, you could also try five and a quarter cups of water and no vinegar as well as four and three quarter cups water and one half cup vinegar.
Not exact matches
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and
quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic
vinegar 1
cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
Add a tablespoon
of finely chopped fresh cilantro, a
quarter cup of freshly squeezed lime juice, half a teaspoon
of balsamic
vinegar, and a
quarter of a teaspoon
of cinnamon.
Transfer to a large bowl and stir in
quarter cup of cider
vinegar.
• 1 1/2 pounds new red potatoes • 1/4
cup malt
vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a
quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4
cup pickling spices 1 teaspoon olive oil 1 head cabbage,
quartered 6 red potatoes, halved 1 red onion, sliced 6
cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic
vinegar to taste Salt and freshly ground black pepper to taste
I suggest using an oak smoked Doppelbach, it sounds like too much, however the bier itself it quite subtle and worked very well, I also added some aduki beans and a
quarter cup of apple cider
vinegar, and garnished with orange bell pepper to substitute for out
of season tomato.
1 medium tomato, cored and cut into
quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine
vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one -
quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Don't poach without adding a hearty amount
of white distilled
vinegar to the pot — about a
quarter -
cup.
sunflower tuna 1
cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider
vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk
of celery, small dice 2 teaspoons capers 1/2
cup quartered red grapes 1/3
cup fresh, minced parsley
1/2
cup dried Mission figs, sliced lengthwise in
quarters and tough stems removed 3 tablespoons balsamic
vinegar 3 tablespoons water 1/4
cup hazelnuts Crackers or bread
of choice, toasted, for serving
• Extra: In this activity you put the eggs in a certain amount
of water with one
quarter cup of white
vinegar.
1 whole chicken carcass, (or other bones
of any type, skins included) 10 - 12
cups filtered water 1/4 c apple cider
vinegar 1 onion,
quartered 3 - 4 chopped carrots 1 tsp sea salt 1/2 tsp peppercorns
Ingredients: Bones leftover from one roast chicken, picked clean 1 - 2
cups of vegetable scraps or whatever volume you have on hand (onion trimmings, carrot peels, celery leaves, potato peels, etc) or 1
quartered onion, 2 chopped carrots and 2 stalks chopped celery 3 cloves garlic, crushed 2 Tablespoons unfiltered apple cider
vinegar 2 bay leaves
1 lb ripe, firm Nectarines, skinned, flesh cut from the pit and diced small 2 Roma Tomatoes,
quartered, seeded and diced small (drained
of juices) 1 large Garlic clove, pressed or minced fine 1/4
cup sun - dried Apricot
Vinegar, or you can use Coconut
Vinegar, Apple Cider
Vinegar, or Spicy Pecan
Vinegar 3 Tbsp Coconut Crystals 1 teaspoon Sweet Curry Powder 1/4 tsp salt
For the BBQ sauce, I used organic tomato sauce, apple cider
vinegar (red wine or rice
vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one
quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider
vinegar plus half a tablespoon
of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).
3 tbsp wine
vinegar 2 tbsp fresh oregano, or 1/2 tsp dried 2 tbsp extra-virgin olive oil 4 cloves garlic, smashed 1/2 tsp each salt and fresh ground black pepper 1 lb package
of extra firm tofu 2
cups cherry tomatoes,
quartered 1/3
cup diced red onion 2 tbsp fresh basil, chopped 8 olives, halved and pitted 1 tbsp wine
vinegar 1 tbsp exrra - virgin olive oil 1/4 tsp each salt and fresh ground black pepper
Pour a
quarter cup each
of baking soda and
vinegar down the drains, leaving the concoction overnight, then flush with boiling water.